A Life of Spice

EVENT: DRINKDOTTHINK, NYC, October 5th 2010

 

Drink.Think:  a new reading event for drink and food writers

 

 

Come thirsty to the inaugural Think.Drink reading event, to be held on Tuesday, October 5 at 7pm, at Jimmy’s No. 43 at 43 E. 7^th St.  

 

FREE admission but RVSP required:  Email Kara please

 

Come out, enjoy an artisanal ale, and hear drink and food writers read from their work about beverages – the first spoken-word event dedicated to celebrating what we drink!

 

Curated by wine and spirits writer Kara Newman, participants include:

 

        Monica Bhide, author of Modern Spice

        Nancy Davidson, fiction writer

        St. John Frizzell, food and drink writer, and owner/bartender at Fort Defiance

        Ramin Ganeshram, author of Sweet Hands: Island Cooking from Trinidad & Tobago

        Lisa McLaughlin, editor-in-chief at Food Republic

        Noah Rothbaum, author of The Business of Spirits and EIC of Liquor.com

        Jason Wilson, Washington Post spirits columnist and author of Boozehound

        Amy Zavatto, contributing editor, Imbibe Magazine

 

Books will be available for purchase and signing.

 

In addition to the outstanding beer and wines available at Jimmy’s, we’ll also have some exclusive imbibe-able surprises on hand! Come out at 6:30 to drink; the reading begins at 7:00pm. For more information about the event, please visit http://drinkdotthink.wordpress.com.

 

FREE admission but RVSP required: Email Kara please. 

 

Once upon a story: High Flavor, Low Labor & GIVEAWAY

I got the galley for J.M. Hirsch's High Flavor, Low Labor cookbook about a month ago. And I have been cooking from it since. That is significant for many reasons:  I get a ton of cookbooks to review and usually end up cooking maybe one recipe from each, if at all. And for me to go back to a book repeatedly is very rare. Another one, I go back to again and again is Jaden Hair's Steamy Kitchen. Anyway, the reason this book has been a favorite is that the author is true to his title: the flavors in his recipes are simple superb and they dont require an arm and a leg and 76 hours to cook the recipes. 

The recipes, my fav one is pasted here, are all easy yet very inventive like turkey, leek and gouda white pizza, curried haddock with coconut milk, doro wat chicken and some glorious smoky spicy grilled corn. 

This is a must have book! The publishers of the book have generously given me three copies to give away. To win, leave a comment there about what your best weeknight cooking trick is!  Winners will be chosen using a random number generator and will be announced Sept 1st 2010.  

My fav recipe - chicken tenders with a ZING!

Photo of chicken for my website was taken by the amazing Sala Kannan.  

North African grilled Chicken

Adapted from J.M. Hirsch's High Flavor, Low Labor ( Random House, 2010 ) 

After searching the spice cabinet for dinner inspiration one day, I tossed a bunch of seasonings in a bowl with some olive oil, dredged some chicken through it, then threw it on the grill. it was so good my son and i ate the entire pound of chicken.

Too bad I hadn’t been smart enough to write down what I did. It took me about twelve attempts to re‐create just the right blend of seasonings, the combination of which is reminiscent of North African cooking. Lesson learned—I no longer experiment without taking notes.

 

This chicken also can be cooked under the broiler. Arrange the meat on a baking sheet, then broil it on the center rack for about 5 minutes, flipping the chicken halfway through.

 

1⁄2 tablespoon ground cumin

1⁄2 tablespoon ground coriander

1⁄2 tablespoon turmeric

1 tablespoon cinnamon

1 tablespoon smoked paprika

1 tablespoon mustard powder

1⁄2 tablespoon kosher salt

2 tablespoons olive oil

11⁄2 pounds boneless, skinless chicken breast tenders

 

In a large, dry skillet over medium heat, combine the cumin, coriander, turmeric, cinnamon, paprika, mustard powder, and salt. Toast the seasonings, stirring constantly, for 1 minute, or until aromatic.

 

Transfer the spices to a plate to cool. Once they have cooled, transfer the mixture to a zip‐close plastic bag. Add the olive oil, seal the bag, and gently shake and knead the seasonings until they are well blended with the oil. Add the chicken, close the bag, and shake until well coated.

 

Coat the grill grate with oil or cooking spray. Heat the grill on high.

Grill the chicken for 3 to 4 minutes per side, or until the meat reaches 165°F on an instant‐read thermometer.

 

∞∞How long? 30 minutes ∞∞How much? 4 servings

      
 

UPDATED - Introduction to Food Writing (online course/e-course)

INTRODUCTION TO FOOD WRITING, taught by Monica Bhide

START DATE: Monday, September 13, 2010

DURATION: 6 weeks

Please email me to register for this course.  

COURSE DESCRIPTION: This comprehensive six-week course will enable you to combine your love of food and your passion for writing into a marketable skill. You’ll learn about the different kinds of food writing: service articles, recipe development, cookbook writing, blogging, memoirs, essays, restaurant reviews and more. I will teach you how to find hidden markets for your ideas, how to track down the correct editors at publications, and how to make your food writing really shine. This course, presented along with skill-building assignments, will give you an in-depth understanding of the food writing profession. Whether you wish to develop recipes, write a family cookbook, break into a national food magazine, or write food essays, this course will provide you with a solid foundation from which to build on. Included in the course materials will be interviews with the food editor of the Chicago Tribune, the travel editor of Food & Wine, the restaurant critic for the Washington Post, and more.

 

“Monica Bhide’s foodwriting course is pure joy. Her love for the subject and enthusiasm comes across in her meticulous course materials and generous feedback. Many internet courses skim the surface of the subject matter, butBhide dives in straight and deep. Not only do her lessons cover the pros and cons of different food writing aspects, she includes targeted Q&As with food writing professionals and carefully crafted samples that drive the information home. While Bhide’s exercises require serious commits of time and thought, they aren’t just “busy work”. The assignments mirror real life scenarios or build practical skills you can put to immediate use. The highlight of the course is Bhide’s feedback. She gives unrestrained praise where earned and constructive, helpful suggestions to fill the gaps. I highly recommend taking this food writing course. My only complaint is it ended too soon.” —Charmian Christie

 

During the six weeks of Monica’s food writing class I learned one invaluable tip related to creating recipes, developed my first essay related to food and sent it to an appropriate market, and created an idea for a cookbook. On top of that, Monica offered highly personalized attention throughout the course. I highly recommend this class – and working with Monica – to anyone who wants to learn about and/or expand their knowledge of food writing, its joys and its challenges. —Lisa Waterman Gray

 

ABOUT THE INSTRUCTOR: Monica Bhide has: discussed truffles with the grand-old Chef extraordinaire Imtiaz Querishi in Mumbai; sampled hamur on dhows in Dubai; sipped camel’s milk in Bahrain; followed a superstar food critic around Mumbai and an anonymous one in DC; presented Spices and Rices at the French Embassy in DC and gotten lost on the backstreets of Delhi searching for the perfect paratha; tapaoed in DC with Chef Jose Andres and sampled the amazing cuisine of Chef Ananda Solomon; taught cooking on-line (yes it can be done) and in her cooking school; sampled flights of honey and hosted colorful henna parties each spring. Monica has written on food for such publications as The New York Times, The Washington Post, Chicago Tribune, Christian Science Monitor, Bon Appetit, Town and Country Travel, Food and Wine, Cooking Light, Coastal Living, Health, and Better Nutrition. Her highly praised first cookbook, The Spice Is Right: Easy Indian Cooking for Today (Callawind Publications, 2001) is a collection of mouth-watering menus tempered with her up-to-date touches on classic Indian recipes. Monica’s newest cookbook, The Everything Indian Cookbook: 300 Tantalizing Recipes–From Sizzling Tandoori Chicken to Fiery Lamb Vindaloo (Everything Series) was released in May 2004. Monica was also the recipient of the Susan B. Langhorne Scholarship for FoodWriters at the Symposium for Professional Food Writers in 2004 and the runner up for the 2005 and the 2010 award.

 

Her work has been in several of the Best Food Writing anthologies.

 Monica’s E-course FAQ (PDF format)Download BhideECourseFAQ

COST: $500 for the Gold version, which includes six weeks of phone support (1/2 hour per week, by appointment) and e-mail support. $250 for the Premium version with e-mail support only. $125 for the Basic version with no phone or e-mail support.

 

Please email me to register for the class. (MONICAATMONICABHIDEDOTCOM)

Is India ready for gastro porn?

Just doubleclick on the image below to make it readable. And dont you DARE compare how I look to the drop-dead gorgeous Padma. 

 

The Ties that Bind, National Geographic Traveler online

I recently traveled to India and as always, the visit was glorious. While I was there, India celebrated Raksha Bandhan, a special festival focusing on the love and bond between a brother and a sister. I wrote about this festival I remembered from childhood and rediscover how it has changed in modern day India.

This is my first of several posts capturing the glimpes of modern day India for National Geographic Traveler. I would love your thoughts!

Read it here - The Ties that Bind.

DC Confidential, Town & Country, September 2010

Read all about my favorite dining spots in DC in the newest issue of Town & Country.. now on newsstands. Find out where to get the 19 ingredient coleslaw, the BEST pub food in town, where to get excellent tequila flights and some of the most amazing donuts.... Read and share your thoughts here.  

Reflections of a writer in love: I salute my muse (AND GIVEAWAY)

 

I wrote the post below a while ago and it still holds true. I am just finishing a copy of the author's new book - What the day owes the night." The book is NOT yet available in the US.  I bought an extra one with my own  money, no pr here. I am going to give it away to one person who leaves a comment here. All you have to do is tell people about this giveaway put it on FB, tweet about it and then post a comment here and tell me - WHO IS YOUR MUSE AND WHY....  Giveaway ends on Aug 27th 2010 at 10:00 am. 

 

_----

I adore Deepak Chopra's writings and a few months ago was reading one of his many books that talked about "finding your muse" and asking it for guidance.

Well, I have found a writing mentor - I have found my muse.

He does not know me, my work, my name. Nothing.

Yet, his writings and his words have affected me in a way that no one else ever has. His prose is haunting. HIs words pierce my soul. After reading his books - The Attack and The Swallows of Kabul - I did not sleep for weeks. The works seep into your soul. They make you question everything - is there a God? How can people do what they do? If God is watching, why doesnt he make this stop.

I found the works of Yasmina Khadra while browsing at Borders one day. I normally dont pick up authors whom I have not heard of. But there was something about the cover of this book that attracted me. I read the first page, then the next and the next. Three hours later, I knew in my heart it had happened. I had fallen in love with the writer's prose. It is vivid, it has depth. It winds and unwinds up and down the depths of my heart. The character, oh the characters - they are so real, I can reach out and touch them. I know people like them. I don't want to know people like them. They are real, they are flawed, they are human, they are -- memorable.   

Yasmina Khadra, the nom de plume for Algerian army officer Mohamed Moulessehoul, I salute your poet and lyrical writing. I  hope someday I will meet you. People want to kiss the hand of the chef who cooks them a good meal. I would like to salute the pen of the writer who gave us such memorable prose!

Bravo!

So tell me, who is your writing muse?

India's Spice Girls, Deccan Chronicle/Asian Age, August 15th 2010

I am so honored to be featured in this cover story on India's Spice Girls.  

You can read the article here and here is an excerpt:

"Monica sums it up saying, “Food touches us so intimately: the smell of coffee can remind you of your grandmother’s house or smoking eggplant may remind you of the way your mother cooks baingan bharta. Food makes memories and memories make life.”